Caution: Caveman Cooking

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Posts Tagged ‘coconut’

Passover Primer

Posted by Caveman Cooking on April 5, 2012

Glazed Teriyamic Prime Rib With Passover quickly approaching, we thought it might be a good time to remind you of some of the dishes that will grace our Seder table as we munch on matzoh while telling the story of the Exodus from Egypt. Granted, we are cutting it a bit close, but all of these recipes are doable in time for the “first night” to help make your Seder spectacular.

While a beef brisket is the traditional dish found on most Passover menus, we like to bump it up a notch with a prime rib instead. To make sure it is tender and full of fantastic flavor we turn to our Glazed Teriyamic Prime Rib. Whether you call it Prime Rib, Standing Rib Roast, or a bone-in Ribeye Roast this is one recipe that is full of flavorful nuances that will have you and your guests mewing with delight. It’s simple, too! Just put together some Teriyamic Marinade, marinate it overnight, and then roast or grill it to perfection. Give this a try if you are looking to break away from tradition … at least as far as the main course is concerned! 😉

While we get a bit iconoclastic with the above recipe, we are truly traditionalists at heart. Especially when it comes to the rest of what graces our Seder dinner plates. And, nothing is more traditional than Haroses (aka Apple-Walnut Relish)! Haroses (aka Apple-Walnut Relish) Whether you call/spell it haroses, charoset, charoses, haroset, charoseth or haroseth, it is all the same basic dish – an apple and walnut relish that is a staple of the Passover Sedar. It is meant to symbolize the mortar ancient Jews used to build the pyramids while enslaved in Egypt. But, Haroses isn’t just for Passover, anymore! At least in the Cavehold. We will also use it as a side-relish or topping for fish, chicken, and even pork chops (I can just hear the cries of “Sacrilege!” from the Kosher crowd as I type this 😉 ). This one is easy, too (what else would you expect from this site). All you need are some apples, walnuts, Concord Grape wine, honey, cinnamon, and a food processor, and you are good to go! Really good!!

Another Seder staple is Horseradish. It not only belongs on the traditional Seder plate, it is also a requisite part of the modern “Hillel Sandwich” where it is combined with Haroses and matzoh just before the main meal is served. Prepared Horseradish While we use shavings from a Horseradish root for display and eating purposes, we also like to have plenty of Prepared Horseradish on hand, as well. It goes great with everything from the Hillel Sandwich, to Gefilte Fish, to the Teriyamic Prime Rib (or brisket, for you folks who just can’t break any traditions). Again, it’s very easy to make with just 4 ingredients and a blender or food processor being the necessary components. The only problem may be locating some Horseradish root … we had to go to four stores before we found some! Also, I want to warn you to keep your face away from the blender/processor when you remove the lid. Unless, of course, you enjoy the tears you get when chopping onions … in that case, this will be quite a rush for you! 😆

Mouthwatering Macaroons What Passover repast would be complete without some succulent sweets to top off the meal? Of course, anything with flour and/or yeast is verboten. But, that doesn’t mean you can’t have some delicious desserts waiting for you after the last prayer is offered and the last song is sung. One of our all-time favorites is a slew of Mouthwatering Macaroons! These, too, are simple to make and always a crowd favorite. What’s not to love, coconut, vanilla and sweet condensed milk (aka “nectar of the Gods”)? Plus, if you want to take them to the next level, as we tend to do around here, dip them in some dipping chocolate (as seen here). We serve them both, dipped and undipped. Though, I have to say, the dipped ones always seem to disappear first!

These are just a few of the dishes we will be enjoying while regaling the Passover tale. I must say, though, that Passover reminds me of the old joke: What is the definition of every Jewish Holiday? They tried to kill us, we won, let’s eat! We hope that you and yours enjoy the upcoming Holiday weekend, whether you celebrate at the Seder or Easter table.

©2012 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

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Mouthwatering Macaroons

Posted by Caveman Cooking on April 1, 2010

Chocolate Dipped Macaroons
With Passover here, we are sharing a few recipes that we contributed to Cavemom’s Sedar. This is another one courtesy of the Cavewoman!


14 Ounces of Shredded Coconut
14 Ounce Can of Sweetened Condensed Milk
2 Teaspoons Real Vanilla
OPTIONAL: 7 Ounces of Melting/Dipping Chocolate
Macaroon Ingredients


These are simple to make and always a crowd favorite. What’s not to love, coconut, vanilla and sweet condensed milk (aka “nectar of the Gods”)?
To make, in a large bowl, you simply place together the shredded coconut, sweetened condensed milk and vanilla. Mix well with a rubber spatula.
Ingredients Mixed

Generously coat two cookie trays with cooking spray. I tried it with buttered pans and it didn’t work as well as using Pam. This picture was with the butter and they were harder to remove, the next batch was with Pam and it was MUCH easier.
Before you bake, form them into little pyramids.
Forming Macaroons

Bake at 350° for 9 to 11 minutes depending on how brown you like them. I actually prefer them a little over cooked because the sweetened condensed milk nearly burnt should be a food group all it’s own. I probably broke off a part of each cookie and ate myself before the party. Don’t judge, I’m weak.
I found that removing them from the tray after settling for a minute or so is the best. Use two spatulas to remove and place on wax paper. When they cool just a bit more, reform them back into little pyramids.
Macaroons on Baking Tray

If you are lazy, or don’t like chocolate, you can just call it a day and be done. These are excellent plain. But, if you want to take them to the next level, read on!
Now for the fun part…….melted chocolate!! We got this from the party store and it was okay, but not as good as the melting chocolate you get from the cake decorating stores. We just moved so we had to settle for what we could find.
Melting Chocolate

After the cookies have cooled sufficiently, place the chocolate pieces into the double boiler on low. Be careful to not overheat and remove from heat once melted. I made the mistake of overdoing it with the second batch and had to form the chocolate like Playdoh onto each cookie. They turned out tasting great but weren’t nearly as pretty.
Melted Chocolate

Look how our girl’s face lights up when chocolate is in her future. Actually, from the look of her upper lip, it looks like she was sneaking licks from the spoon when I wasn’t looking!
Dippin' Girls

Just dip each cooled cookie into the chocolate … we dipped all sides and left the bottom plain. After dipping place on wax paper again. It worked out great. Our only mistake was not doing more! They were the first to go!! Next time I’ll dip at least 2/3’s of the batch … if not the whole thing.
Dipped Macaroons

Once chocolate has completely hardened, remove from wax paper and store in an airtight container layered with even more wax paper. Wax paper companies must love this recipe. 😉
If you have extra dipping chocolate, don’t let it go to waste. Crumble up pretzels and pour some nuts in to make yummy chocolate pretzel balls.
Chocolate Dipped Macaroons

Prep Time = 10 minutes
Cook Time = 10
Makes 24 Cookies

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Desserts, Holidays, Passover | Tagged: , , , , , | 24 Comments »